Grilled Corn Avocado Salad
, Updated Jul 08, 2025
This post may contain affiliate links. Please read our disclosure policy.
This Grilled Corn Avocado Salad with lime dressing is totally irresistible and the perfect barbecue side dish. Simply the perfect combination of zing and texture – you new favorite summer recipe!
Need a side dish that wows? This grilled corn avocado salad is fresh, colorful, and ready in minutes — perfect for BBQs and dinner parties!
Why You’ll Love This Recipe
- Simply the PERFECT summer side dish
- Easy prep: Grill the corn ahead of time and toss together in minutes.
- Full of texture: Char‑grilled corn, creamy avocado and tangy feta cheese deliver a perfect bite.
- Versatile and healthy: Great as a side or main; gluten-free, vegetarian, and packed with flavor.
- Party-perfect: Feeds a crowd and stays fresh — ideal for BBQs, picnics, or potlucks.
This is a great salad to prepare in advance – no leaves wilting and the lime juice in the dressing will keep the avocado slices nice and green. The longer you leave it in the bowl, the more the flavors will intensify.
Here’s What You Will Need
- Corn on the cob – Grilled or air fried until slightly charred. Substitute with canned or frozen corn, sautéed until caramelized.
- Ripe avocado – Cubed for creamy texture – use avocados still on the firm side if possible.
- Feta cheese – for a creamy, salty tang. Barrel-aged Greek feta for best flavor
- Cherry tomatoes – for color and crunch
- Zesty dressing – Olive oil, lime juice, cilantro, minced garlic and red pepper flakes
How to make Grilled Corn Avocado Salad
- Make the dressing: mix together lime juice, dried chilli flakes, olive oil, minced garlic, salt, pepper and chopped coriander (cilantro) – fresh herbs can make all the difference. Go easy on the salt, as the feta is quite salty and you don’t want to go overboard.
- If you are using grilled corn – whether straight from the BBQ or cooker under the grill – let it cool down and then use a knife to cut the corn off the cob. Break it up a bit and put in a bowl. If you are using canned corn, drain well first and add to the bowl.
- Slice the avocados in half and remove the stone. Slice, skin on, and then peel the skin off. Add to the bowl with the corn.
- Slice your tomatoes with a sharp knife and add to the bowl together with the feta. Drizzle the dressing over the salad and then stir everything together. Taste and adjust the seasoning, if needed.
- Serve immediately on a nice platter (maybe with a few tortilla chips on the side) or keep in the fridge, covered, until needed.
Recipe Variations
This zesty summer salad is filling and satisfying in itself, but could add some grilled chicken to turn it into a full meal or even throw in some black beans to fill it out a bit if you want to keep it vegetarian. Replace the feta cheese with a plant-based alternative, or leave it out altogether, to keep this recipe vegan.
Serving Suggestions
I love making a big batch of this corn and avocado salad whenever we have friends over for a cook-out. It pairs well with steak, chicken kebabs, barbecue ribs, pork belly slices or basically any grilled meat or fish you care to throw at it. A pitcher of beergaritas makes for the perfect drink companion!
Other summer recipes to try
Side dishes
Cowboy Caviar Pasta Salad
Side dishes
Crunchy Rainbow Thai salad
Greek Food
Greek Potato Salad
I hope this Grilled Corn & Avocado Salad brings vibrant color, crunch, and flavor to your table. Drop a comment and rating—I love hearing your spin on it! Share your photos on Instagram @supergolden88 or TikTok @supergoldenbakes and don’t forget to tag me so I can admire your vibrant creations!
Grilled Corn Avocado Salad
Video
Equipment
Ingredients
For the dressing
- 1 tbsp lime juice
- 4 tbsp olive oil
- 1 large garlic clove minced
- ½ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 tbsp chopped cilantro
For the salad
- 2 ears of corn grilled
- 4 medium avocados sliced
- 7 g (200g) cherry tomatoes halved
- 1 cup (150g) feta cheese crumbled
Instructions
- Make the dressing: whisk together lime juice, dried chilli flakes, olive oil, minced garlic, salt, pepper and chopped coriander (cilantro).1 tbsp lime juice, 4 tbsp olive oil, 1 large garlic clove, ½ tsp red pepper flakes, ¼ tsp salt, ¼ tsp ground black pepper, 2 tbsp chopped cilantro
- If you are using grilled corn – whether straight from the BBQ or cooker under the grill – let it cool down and then use a knife to cut the kernels off the cob. Break it up a bit and put in a bowl (a medium bowl is fine for this quantity but use a large bowl if increasing quantities). If you are using canned corn, drain well first and add to the bowl.2 ears of corn
- Slice the avocados in half and remove the stone. Slice, skin on, and then peel the skin off. Add to the bowl with the corn.4 medium avocados
- Slice your tomatoes with a sharp knife and add to the bowl together with the feta.7 g (200g) cherry tomatoes, 1 cup (150g) feta cheese
- Drizzle the dressing over the salad and then stir everything together. Taste and adjust the seasoning, if needed.
- Either serve immediately or keep in the fridge, covered, until needed.
Notes
- To grill corn on the bbq (husks off), brush corn cobs with a little olive oil and cook on a hot grill for about 12-15 minutes, rotating the corn once it starts colouring.
- Instead of grilled corn you can use 1 1/2 cups of canned sweetcorn.
- Optional extras: chicken or shrimp, diced red onion.
- Leave feta out for a vegan version.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
I am all over this Grilled Corn Avocado Salad, especially as it contains everything I love in a salad. Crunchy, sweet, spicy with hit hit of tang. And all 3 of my children, now teenagers, loooove avocado (thank you YouTube!). I’m ordering the ingredients for this with my shopping and plan to make it this coming weekend. Thanks Lucy for such a brilliant recipe and beautiful blog x.
I wish I could say same of my children they still haven’t embraced avocado!